Stories about Rossoblu

101 Best Restaurants: 15 dining destinations in downtown Los Angeles

Patricia Escárcega, Bill Addison • Los Angeles Times • February 7, 2020

-Tart filled with strawberry and sweet cheese if you saved room, or mulberry ice cream if you can only manage one bite. — B.A. 500 Mateo St., Los Angeles, CA 90013, (Mariah Tauger / For The Times) 17. Rossoblu Steve Samson spent parts of

share pastas, including the impeccable tagliatelle al ragù Bolognese. — B.A. 1124 San Julian St., Los Angeles, CA 90015, Salumi served at Rossoblu with squacquerone and crescentine fritte. (Ricardo DeAratanha / Los Angeles Times) 20. Grand

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

Take-Out Tip of the Day: Rossoblu Is Back for Curbside Takeout

Hailey Eber • Los Angeles Magazine • April 16, 2020

After closing completely for a few weeks, downtown favorite Rossoblu has returned with curbside takeout that can be ordered on Toast. You can grab pasta kits with pre-made sauces and whip up your own tagliatelle bolognese or tortellini with sage

featured on Top Chef. The restaurant also has a number of wines priced under $39 on offer, along with negronis for two, and grocery staples like sugar, flour, and anchovy butter. Perhaps that last one isn’t really a basic staple, but it should be. Rossoblu

Jonathan Gold's 10 best dishes of 2017

Jonathan Gold • Los Angeles Times • December 15, 2017

Rossoblu. Calvin B. Alagot / Los Angeles Times As much as the restaurant conversation here has turned toward New Asian, Modern Mexican or Israeli-influenced cooking, it seemed as if half the major openings this year have been Italian. And first among them

is probably Steve Samson’s Rossoblu, a startlingly large Bolognese restaurant in the new City Market South complex. Minestra nel sacco is an odd specialty for Samson to feature — in Bologna, the plain, sack-cooked dumpling is a staple of fancy home

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

The 2021 101 Best Restaurants in L.A. guide is coming soon

Bill Addison • Los Angeles Times • November 20, 2021

food from establishments including A.O.C., Alta Adams, Evil Cooks, Bavel, Rossoblu, Pizzana, Parks BBQ, Kato, For the Win, Post & Beam (winner of the 2020 Gold Award) and Phenakite (The Times’ 2021 restaurant of the year). Tickets are $175 per person

The best L.A. Italian food from The Times' 101: 2020 edition

Bill Addison, Patricia Escárcega • Los Angeles Times • January 6, 2021

, seven-course dinners packed with Rossoblu hits. Recently there were tiny coal-roasted turnips salted with bottarga; lamb meatballs with ricotta; and potato and cheese raviolini tossed in butter, thyme and Parmigiano, its richness lovely and fathomless

. Even in dark times, Rossoblu knows how to feed us well.

Rams' Sebastian Joseph-Day talks Super Bowl food, YouTube series

Jenn Harris • Los Angeles Times • February 3, 2022

, Joseph-Day made a $10,000 donation to Rossoblu’s Restaurant Relief fund, which helped provide 250 meals for Cedars-Sinai Medical Center personnel and their families.] How do you pick the places that you visit? I have a producer, best friend of mine, we

Jonathan Gold says Rossoblu may make you wish you knew a Bolognese grandmother

Jonathan Gold • Los Angeles Times • June 30, 2017

Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines

simple home dish; everybody in Emilia-Romagna gets the much more complicated tortellini in brodo instead. And at Rossoblu, where the square little dumplings are released from the sack at table into the bowl of broth into which it is immersed, the dish is

Local Pastry Chefs Invite You to Beat Mitch McConnell with a Tin of Cookies

Merle Ginsberg • Los Angeles Magazine • December 14, 2020

Fabro’s Date Walnut Blondie (Bestia/Bavel), Sherry Mandell’s Tehachapi Rye Chocolate Crinkle (Tehachapi Grain Project), and Swindle’s Fig and Cranberry Rugelach—plus creations from the great bakers at Rossoblu, M. Georgina, Grist & Toll, Bakers Kneaded

Take-Out Tip: Orso Is Delivering Next-Level Pasta Kits

Hailey Eber • Los Angeles Magazine • August 28, 2020

When the pandemic thwarted his plans to open his own restaurant, Josh Buckwald, the former sous chef at Rossoblu, pivoted. The result is Orso, an operation that brings soul to the ghost-kitchen concept with next-level pasta kits Buckwald delivers

Downtown Los Angeles restaurants from The Times' 101 list: 2020 edition

Bill Addison, Patricia Escárcega • Los Angeles Times • December 23, 2020

shoulder depth-charged with fish sauce, or flaky-soft ensaymadas enriched with kabocha butter and snow-capped with pecorino. The heart and soul of Rossoblu lies in chef Steve Samson’s Bologna-focused Italian cooking. His most revered dishes include

carryout meals this year, affordable, sophisticated, seven-course dinners packed with Rossoblu hits. Recently there were tiny coal-roasted turnips salted with bottarga; lamb meatballs with ricotta; and potato and cheese raviolini tossed in butter, thyme and